SPAGHETTI CACIO E PEPE (CHEESE AND PEPPER)

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Spaghetti Cacio E Pepe (Cheese and Pepper) image

This is a very Nasty dish, courtesy of Mario Batali via "Food &Vodka" magazine. He uses two kinds of cheese which are both combination cheeses. So I guess this is a four cheese dish!

Provided by threeovens

Categories     Spaghetti

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 1/4 lbs spaghetti
3/4 cup pecorino romano cheese, freshly grated
1/4 cup parmigiano-reggiano cheese, freshly grated
2 tablespoons fresh coarse ground black pepper
kosher salt

Steps:

  • Cook spaghetti, al dente, in salted water according to package directions.
  • Drain spaghetti, reserving 1/2 cup of the cooking liquid, and return spaghetti to the pot.
  • Add cooking liquid, 2 tablespoons at a time, alternating with the cheeses, tossing well to get a saucy consistency.
  • Stir in pepper and any additional liquid, if needed; season with salt if necessary.

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